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I have seen a few herb or flavoured oils on the blogsphere that have sounded pretty interesting. I recently came across a recipe that called for some roasted garlic oil and I though that it was time that I give it a try. It turned out to be pretty easy to make. It was the same as making roasted garlic except that you use a lot more oil to absorb all of the flavour. You can also add hints of other flavours like thyme and peppercorn by adding them to the oil while it roasts. The roasting garlic smelled really good and the oil retained that aroma. The oil had a really amazing roasted garlic flavour. It was well worth the effort to make. The best part might be all of the roasted garlic that is left over that you can use for other things. :)

Roasted Garlic Oil

ingredients

3 heads garlic

2 cups olive oil

3 sprigs thyme

1/2 teaspoon black peppercorns

directions

Cut the tops off of the heads of garlic.

Place the garlic in a baking pan with the cut side down.

Add the thyme and pepper.

Pour the oil over the garlic, thyme and pepper.

Cover with foil and bake in a preheated 300F/150C oven until the garlic is golden brown and soft, about an hour.

oh that looks amazing. i really love flavoured oils. i got a tip from a cooking show once - after cooking crab, keep the shells. place them in a deep baking dish, drizzle loads of olive oil over and place in an oven for a little bit. you'll get crab flavoured oil! amazing.

Great WHB entry Kevin! I love dual use recipes like this - the oil that can add flavors to many dishes and the wonderful roast garlic. I wish I had some right now to spread on the toast I'm having for breakfast.

Hi, I just foud your blog. So nice!I´m about to make some roasted garlics but then I realized maybe you can help me: Oce I tasted some hotcakes with pumking on them and cinnamon. Do you know how to make them? I live in france so I do not have pre made pancake flour :S so I mean from scratchThanks a lot

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.